Scrambled Eggs With Spring Onions Indian Style

Scrambled Eggs With Spring Onions Indian Style

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Servings: 4
Calories: 246


  • 10 large spring onions
  • 1 green chilli pepper
  • ghee clarified butter
  • 1 1/2 tsp cumin seeds
  • 2 tbsp concentrated tomato puree
  • 8 eggs
  • 4 floz double cream heated
  • 2 tbsp chopped coriander leaves
  • salt

Serve with:

  • chapatis Stuffed Parathas or Spiced Lentils and Spinach


  • Cut off the root end and remove the outermost layer of the spring onions; slice both the bulb and leaves into thin rings. Remove the stalk and seeds from the chilli pepper and chop finely.
  • Heat 4 tbsp ghee in a wide, non-stick frying pan and gently fry the spring onions and the chopped chilli over a low heat for 12 minutes, stirring frequently.
  • Toast the cumin seeds for about 30 seconds in a small non-stick frying pan over a fairly high heat,
  • stirring continuously with a wooden spatula or spoon; when they start to jump about, they are done. Remove from the heat immediately and set aside.
  • Mix the tomato puree with 2 tbsp hot water and stir into the onions over a moderate heat for 1 minute to allow excess moisture to evaporate. Break the eggs into a large mixing bowl and beat briefly with a pinch of salt.
  • With the heat on very low under the frying pan containing the onions, pour in the beaten eggs; stir until the egg mixture has thickened but is still very creamy (about 1 - 1 1/2 minutes). Remove from the heat, quickly add the cream (have this ready warmed), the cumin seeds and chopped coriander leaves and stir for about 1/2 - 1 minute.
  • Serve at once on very hot plates.
Calories: 246 kcal
Carbohydrates: 5 g
Protein: 12 g
Fat: 20g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 368 mg
Sodium: 182 mg
Potassium: 276 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 1273 IU
Vitamin C: 8 mg
Calcium: 99 mg
Iron: 3 mg
Cuisine Indian
Ingredients Egg
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